• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, H, C, D
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 110g butter, room temperature

  2. 2 garlic cloves, crushed

  3. 1/2 a small red chilli, finely chopped

  4. 1/2 a small green chilli, finely chopped

  5. 2 teaspoons fresh chopped parsley

  6. salt and freshly ground pepper to taste

  7. 4 skinless chicken breast fillets

  8. 2 eggs, beaten

  9. 80g flour, sifted

  10. 400g fresh breadcrumbs

  11. 2 tablespoons oil

Instructions Jump to Ingredients ↑

  1. Make the garlic chilli butter by whipping the butter with a fork or electric mixer, then add the garlic, chillies, parsley, salt and pepper. Mix until well combined. Take a piece of cling film, place the garlic butter on top, then roll into a sausage shape and freeze for 10 minutes or until needed.

  2. Place the chicken breasts between 2 pieces of cling film and bash them out a little. With a sharp knife make a slit in the chicken breast, large enough for a small knob of the garlic butter to go.

  3. In three separate bowls put the flour, eggs and breadcrumbs. Season the breadcrumbs with salt and pepper if preferred.

  4. Take the garlic butter from the freezer and cut off slices large to fit the slits you made in the chicken.

  5. Put the garlic butter into the chicken breasts, then coat each breast in the egg, then the flour, then the egg again, then into the brumbcrumbs; you may want to do another dip of the egg then breadcrumbs depending upon how much breadcrumb coating you prefer.

  6. Heat the oil in a frying pan and pan fry 2 at a time just to brown the outsides. Then place the Kievs onto a swiss roll tin and bake in a pre-heated oven at 200 C / Gas 6 for 20-25 minutes, or until golden brown and the butter comes out a little.


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